BALSAMIC CHICKEN AND VEGETABLES

INGREDIENTS

  • 1/4 cup + 2 Tablespoons Newman’s Own Zesty Italian Dressing {or do a homemade version of Italian dressing to use}
  • 3 Tablespoons balsamic vinegar
  • 1 1/2 Tablespoons honey
  • 1/4 teaspoon crushed red pepper flakes {more of less for spice}
  • 2 Tablespoons olive oil
  • 1/4 cup sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 lb. chicken breast tenderloins
  • 1 lb fresh Green beans, trimmed and chopped in half
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved
  • Serve over brown rice or pasta.

INSTRUCTIONS

  1. In a small mixing bowl whisk together the Italian salad dressing, balsamic vinegar, honey and red pepper flakes and set aside. This creates the sauce you will use when cooking.
  2. In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the onion and garlic and sauté for 2 minutes. If using thicker chicken breasts pound them down to be thinner or butterfly cut them into two. Season the chicken with salt and pepper on both sides and then place the chicken in one single layer in the skillet. Cook the chicken for about 7-8 minutes. Rotate chicken and add the green beans to the pan. Continue to cook the chicken until it is cooked through about 7-8 more minutes {chicken should be 165 degrees F}. If you are using thicker chicken breasts the cook time will take longer.
  3. Add half of the sauce mixture {the honey, balsamic mixture} to the skillet and turn the chicken over until they are coated. Remove the chicken and set aside on a large platter leaving the remainder of the sauce in the skillet.
  4. In the same skillet add the matchstick carrots to the green beans and sauté until the green beans crisp but slightly tender {make sure to continue stirring frequently}, about 7-8 minutes. Add the vegetables to the platter with the chicken.
  5. Add the remaining half of the sauce mixture to the same skillet and simmer for 2 minutes, or until the mixture thickens slightly. Add the chicken and vegetables back to the skillet along with the fresh cherry tomatoes and cook for an additional 1 minute, stirring to coat everything. Remove from the heat and add salt and pepper to taste. Serve alongside whole wheat pasta or brown rice.

 

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